Ingredients

• 1 refrigerated pie crust (half of 15-ounce package), room temperature
• 2 large blood oranges
• 1 1/4 cups sugar
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg
• 2 tablespoons Grand Marnier or other orange liqueur
• 6 thin blood orange slices, halved

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Instructions

1. Preheat oven to 450°F. Unfold crust in 9-inch-diameter tart pan with removable bottom. Press crust onto bottom and up sides of pan. Fold overhang in and press, forming high-standing rim 1/2 inch above pan sides. Pierce all over with fork. Bake crust until set and pale golden, about 10 minutes. Cool in pan on rack. Reduce oven temperature to 350°F.
2. Grate peel from 2 oranges (orange part only); place in small saucepan. Cut pith from oranges; discard. Working over same pan, cut between membranes to release orange segments into pan. Add 1/4 cup sugar, 1/4 cup water and lemon juice. Bring to boil. Reduce heat; simmer until mixture is thickened and segments have fallen apart, stirring often, about 22 minutes. Cool to room temperature.
3. Mix cornstarch and 1 cup sugar in medium bowl. Beat in butter. Add egg; beat until fluffy. Stir in orange mixture and Grand Marnier (mixture will look curdled). Spoon into crust.
4. Bake tart until set, about 45 minutes. Cool on rack. (Can be made 1 day ahead. Cover; chill.) Garnish with orange slices. Serve cold or at room temperature.